Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge.

ABSTRACT: Childhood growth stunting is a pervasive problem in Malawi and is in large part due to low quality complementary foods and chronic gut inflammation. Introducing legumes such as cowpea (Vigna unguiculata) into the complementary diet has the potential to improve childhood growth by improving diet quality through improvements in macro- and micronutrients and also by reducing gut inflammation. However, cowpea is relatively underutilized in complementary feeding in Malawi due to its strong taste, long processing time, and high energy requirements for processing. Effective utilization of cowpea in complementary feeding requires processing which may affect chemical composition as well as sensory quality. The present study evaluated the effect of processing on the retention of zinc, crude fibre, a

SUBMITTER: Ngoma TN 

PROVIDER: S-EPMC6039016 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature